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Wednesday, 11 May 2016

Tuvar Dal with Coriander Stalks

There is absolutely no need to throw away the coriander stalks / stems as they contain the most nutrients. Make this delicious Tuvar dal (Pigeon Pea Lentil) with it and see the difference it does to your daily dal recipe. It enhances the flavour. Relish it with plain steamed rice, jeera rice or plain chapatti. So please check for a step by step method with pictures to prepare it.

1/2 cup tuvar dal (Pigeon pea lentil)

3/4 cup coriander stalks, chopped

2 tbsp. oil

1/2 tsp. cumin seeds

1/4 tsp. asafoetida

1 onion, chopped

1 tsp. ginger-garlic paste

1 tsp. tomato paste

1 tbsp. coriander powder

1 tsp. cumin powder

1/2 tsp. garam masala powder

1/2 tsp. turmeric powder

salt to taste

1 tsp. red chili powder

1 tsp. lime juice

2-3 tbsp. coriander leaves, chopped (save some for garnishing)

Pressure cook the dal and the chopped coriander stalks in 1 1/2 cups water for 4-5 whistle. Whisk and keep aside. Heat oil in a pan and temper with cumin seeds. Saute for a few seconds. Then add the onion and the asafoetida. Fry till light brown. Now add the ginger-garlic paste, tomato paste and all the powdered spices mixed with 1/4 cup water. Saute on a medium flame till the oil separates. Add the boiled dal and mix well. Simmer for 2-3 minutes. Add lime juice and coriander leaves. Serve with rice or chapattis.

Pressure cook the dal and the chopped coriander stalks in 1 1/2 cups water for 4-5 whistle. Whisk and keep aside.

Heat oil in a pan & temper with cumin seeds. Saute for a few seconds.

Add the onion and the asafoetida. Fry till light brown.

Now add the ginger-garlic paste, tomato paste and all the powdered spices mixed with 1/4 cup water. Saute on a medium flame till the oil separates.

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About Me

Hi, I am Bethica Das, a homemaker now, after having worked in a Bank for a decade and a half. At present, am based in the U.A.E with my husband, a senior lecturer. My two sons are busy in their respective careers in India.

To keep myself occupied, I first started posting recipes on various web sites. This encouraged me to put together all my collection of recipes. Hence, published 3 simple cookery books online that needs to be reviewed.

Now I have ventured into the world of blogging as I want to document all my recipes and also to share them. My inspiration is derived from the string of ideas doled out by my family from time to time and also from the support that I get from all the viewers.

I love trying out new recipes that are unique in taste and flavour. I also love experimenting and giving a new touch to the original recipe, thus making a fusion out of it. I try to keep my dishes as simple as possible that takes less time to prepare.

I believe in the phrase that you eat with your eyes first. So I lay a lot of stress in the presentation and styling of the food. Would love to receive your feedback of my recipes in my culinary journey.